Mojito Fruit Salad
This Mojito Fruit Salad recipe was made for celebrating summer! It’s loaded with fresh watermelon, strawberries, and blueberries, and then tossed with a sweet lime and mint mixture. Rum is optional!
This Mojito Fruit Salad recipe was made for summer!
A few summers ago, Ms. Jenny, our daughter Tessa’s horse riding instructor, was telling me about how she couldn’t wait to eat her lunch that day. Because she had Mojito Fruit Salad chilling in her cooler.
There was no hiding Ms. Jenny’s excitement. It was obvious that this was a very special salad.
Well I like mojitos (Helloooooo, mint and lime!) and I like fruit, so of course I was curious.
As we walked the early morning trails together, with Tessa on Rio’s saddle, Ms. Jenny proceeded to tell me about this fruit salad recipe. And before we parted ways, she opened up her cooler and shared a couple bites from her sacred bowl of fruit.
It should come as no surprise, I was hooked.
Mojito Fruit Salad is my favorite fresh fruit salad. And when it comes to veggies, this Grilled Vegetable Salad is my summertime go-to recipe!
Ingredients for the best fruit salad
The major fruit players in this summery salad are watermelon, strawberries, and blueberries. And while the limes aren’t actually visible in the salad, their tart awesomeness is evident with every bite.
I especially like how the sweet minty-lime mixture soaks into the watermelon, so I always include much more watermelon than berries. On hot summer days, what is more refreshing than cold watermelon?!
I often refer to this as my watermelon fruit salad recipe, but you can mix up the fruit ratio however you like.
Tip for you! For an especially pretty salad, use a melon baller for the watermelon!
How to make fruit salad
This is one of the easiest salad recipes you’ll find!
- Place all of the prepared fruit in a large bowl.
- Whisk together lime juice, powdered sugar, and muddled mint.
- Drizzle lime/mint mixture over fruit and fold together.
Done!
While it’s fun to include a bit of rum (it IS a mojito fruit salad, after all!), it’s definitely optional. We usually have kids at the table whenever we make this, so I then forgo the rum.
This is the best fresh fruit salad I know for summer. My whole family loooooves it, and it’s always a hit when entertaining.
More great salads for summer entertaining: My mom’s Sweet Onion Coleslaw (vinegar-based, not creamy) has been a longtime favorite of mine. And our family loves this Sun Dried Tomato Pasta and this Macaroni Salad with Ham and Cheese!
For those summer patriotic holidays, I am sharing a way to offer even more fun with this recipe. With a few jicama stars, this easily becomes a red, white, and blue fruit salad.
It’s so very festive!
Just cut the jicama into slices, about 1/4″ thick. Then use a small star-shaped cutter to create star-shaped jicama pieces. To preserve their whiteness, I wait to toss the stars into the salad until right before serving.
I use the smallest cutter from this star set. It’s about 1-3/4″ in size.
How FUN is that?!?!
This fruit salad is perfectly perfect all summer long. And with a few jicama stars, it’s THE fruit salad for Memorial Day weekend and 4th of July celebrations!
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A few more summertime salads for you! Try this Broccoli Pasta Salad from Love & Lemons, Greek Orzo Salad from A Couple Cooks, and Crunchy Thai Salad with Peanut Dressing from Jessica Gavin.
Mojito Fruit Salad
Ingredients
- 8 c. cubed watermelon about 1″ in size
- 4 c. hulled and quartered strawberries
- 3 c. blueberries
- 18 large mint leaves chopped
- ½ c. fresh lime juice
- 4 T. powdered sugar
- 4 T. white rum optional
- jicama stars optional
Instructions
- Place fruit in a large bowl.
- In a small bowl, combine chopped mint, lime juice, and powdered sugar. With the back of a spoon, muddle the mint to release its flavor. Stir in rum, if desired.
- Drizzle mixture over fruit. Gently fold to combine. Then place in fridge to chill, and to let the fruit juices mingle. This can be made a few hours prior to serving. Just be sure to fold right before eating.
- To include jicama stars, cut jicama into 1/4″ slices. Use a sharp star-shaped cutter to create stars. I used the smallest cutter in this set, about 1-3/4″ in size. To preserve their whiteness, I wait to toss the stars into the salad until right before serving.
Notes
Nutrition Information:
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This salad is SO delicious and prettyon your Summer table! I like it ICEY cold, so serve it in a smaller bowl inside an ice bowl to keep it COLD. The jicama stars are fun for Patriotic holidays, but I don’t bother the rest of the time.
Yay! I love that you love this, Elsa! :)